Hello world travelers,
I have been doing some research on different foods in France because I have a pretty bad peanut allergy. Throughout the research, I have come across that lupin is a common additive to many different breads, pastries, and pastas. I guess there is a very high reaction rate between the two. Does anyone know how common of a food additive it is? It is unnerving when my go to food items have been taken away from me! Any advice/help is appreciated!